Can I use egg whites instead of whole eggs?

Absolutely! Replace the 9 whole eggs with about 2 cups of egg whites. You may notice a slightly less rich texture, but they'll still be delicious and even lower in calories.

Why do my egg muffins deflate after baking?

This is completely normal! The eggs puff up during baking and naturally settle as they cool. The slight deflation doesn't affect the taste or texture of your finished muffins.

How can I prevent my egg muffins from sticking to the pan?

Be generous with the olive oil when greasing your muffin tin, making sure to coat the sides well. Non-stick cooking spray works too. For foolproof removal, consider using silicone muffin cups or a silicone muffin pan.

Can I make this recipe dairy-free?

Yes! Simply omit the feta cheese or replace it with your favorite dairy-free cheese alternative. The muffins will still have plenty of flavor from the vegetables, garlic, and seasonings.

Breakfast Egg Muffins Recipe

Description

These Breakfast Egg Muffins are a quick, healthy, and grab-and-go recipe packed with flavorful ingredients like bell peppers, scallions, and feta cheese. Perfect for busy mornings, these protein-rich muffins will keep you energized throughout the day!

Ingredients

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For the Muffins

Extra-virgin olive oil, for the pan
2 cups diced red bell pepper (about 2 medium-sized peppers)
1/2 cup chopped scallions
9 large eggs
1 garlic clove, grated
Heaping 1/2 teaspoon sea salt
Freshly ground black pepper
3 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/3 cup crumbled feta cheese

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Instructions

Preheat the oven
Preheat your oven to 350°F. This ensures a consistent temperature throughout the baking process and allows the muffins to cook evenly.
Prep the muffin tin
Grease a nonstick muffin tin with extra-virgin olive oil to prevent sticking. Then, evenly divide the diced red bell peppers and chopped scallions into the muffin cups. These veggies will form the flavor-packed base of each muffin.
Mix the egg batter
Crack the eggs into a large mixing bowl and whisk them well. Add the grated garlic, sea salt, and a few grinds of freshly ground black pepper. Sprinkle in the all-purpose flour and baking powder on top, then whisk until well combined. A few small clumps of flour in the batter are fine.
Assemble the muffins
Carefully pour the egg mixture into the muffin cups. Each cup should be filled with about a scant ¼ cup of mixture. Next, sprinkle the crumbled feta cheese evenly on top of the filled cups for added flavor.
Bake the egg muffins
Place the muffin tin in the preheated oven and bake for 22 to 24 minutes, or until the eggs are completely set. To check for doneness, gently press the top of a muffin—it should feel firm and bounce back slightly.
Cool and serve
Remove the muffin tin from the oven and let the muffins cool for a few minutes before carefully removing them from the pan. Serve warm, or let them cool completely for an easy grab-and-go breakfast!

Notes

To make these muffins dairy-free, simply omit the feta cheese or use a dairy-free alternative.
These muffins can be stored in an airtight container in the refrigerator for up to 5 days. Simply reheat them in a microwave or oven before serving.
Feel free to customize the recipe by adding additional ingredients like chopped spinach, cooked sausage, or shredded cheddar.
These muffins are freezer-friendly. Wrap them individually and freeze for up to a month.

Nutrition

Serving Size: 1 serving
Calories: 80
Sugar: 1g
Sodium: 210
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 6g
Cholesterol: 120 mg